I mentioned on the Theo thread that I found Norman Love chocolates to be of a very high standardfar better than the over-hyped Theos. Do any of you stateside guys know of him and what chocolate does he use?

Masur

Stockholm, Sweden

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January 8, 2007 - 3:15 pm

[url]http://www.normanloveconfections.com/[/url]

He use Felchlin according to Dallasfood.org:
[url]http://www.dallasfood.org/modules.php?name=News&file=article&sid=83[/url]

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)

confiseur

Switzerland

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January 10, 2007 - 2:10 pm

.......Norman Love was the corporate pastry chef for ritz-carlton hotels and was considered a top professional...I met him a couple of years ago at the Coupe-du-Monde in Lyon with Michael Schneider (Pastry Art and Design)....he was also a very big friend of Franz Ziegler, the brilliant Swiss confectioner who was head of product development and corporate pc/demonstrator for Felchlin.

He uses Felchlin and 1-2 others...I am not sure which....perhaps some of the US based contributors have an idea....I tried some of his chocolates last summer...pretty good tastes...even if you need to put shades on to eat them..

wrks4choc

Hopewell Junction, USA

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January 10, 2007 - 2:28 pm

I used to work for the Ritz Carlton and worked with Norman, I also worked with him at an event at the Waldorf in NY City. He is good at what he does, is very particular about how it is done but is also smart about having very good people work with him. He's a bit of an egomaniac, and I would have to say there are far better chocolatiers out there, than he.